This is a speciality dish around kumbakonam/tanjore areas. It goes very well with idli,dosa and idiyappam. I came to know about this dish through my friend. When i heard the name, i thought it is andra dish and it will be spicy, but it is totally oppposite. It is mild spicy.When i tasted it,the taste is like the potato masala we used to prepare for poori/chappathi. This is just a combination of dhal,coconut paste and some spices.
Ingredients :
Moong dhal/ pasiparuppu - 1/2 cup
Potato - 2 medium size
Tomato - 1 big
Onion - 1
Jeera - 1/2 tsp
Cinnamon - 1 inch stick
Cloves - 2
Curry leaves - 1 tbsp
Coriander leaves - 3 tbsp
Salt - as per taste
Turmeric powder - a pinch
To grind :
Coconut - 1/4 cup
Green chilli - 4 small
Fennel seed - 1 tsp
Garlic - 2 pods
Poppy seed - 1/2 tsp
Recipe:
* Chop onion into small pieces.
* Soak poppy seed for 10 minutes and grind it along with other ingredients which are given under "To grind".
* Pressure cook moong dhal and potato for 3 to 4 whistle.
In a kadai, add oil and once it is warm,add jeera,cinnamon and cloves. Fry for a minute and add onion,curry leaves.Once the onion turn translucent ,add tomato,salt and turmeric powder.Once the tomato is mussy and oil starts to ooze out,add grinded paste.Cook till the raw smell fades away. Now add pressure cooked dhal and potato mixture.(Cook dhal according to the need, slightly mushy or fully mushy). Cook for some more minutes.Add water according to the consistency needed.Finally add coriander leaves and mix well. Serve it with dosa or idli.
Note:
* If you are preparing this dish as a side dish for chappathi, don't cook moong dhal till it is mushy.
* Generally kadappa will colourless or creamy color, to make it attractive i have added turmeric powder.It is purely optional.
* The moong dhal will become thick so soon,so add enough water while cooking ,so that it will be remain semi liquid even after keeping it for long time.
* Smash few pieces of potato in the gravy to give a different taste.
* Since the dhal has a bland taste, adjust green chilli and other spices according to the need.
Ingredients :
Moong dhal/ pasiparuppu - 1/2 cup
Potato - 2 medium size
Tomato - 1 big
Onion - 1
Jeera - 1/2 tsp
Cinnamon - 1 inch stick
Cloves - 2
Curry leaves - 1 tbsp
Coriander leaves - 3 tbsp
Salt - as per taste
Turmeric powder - a pinch
To grind :
Coconut - 1/4 cup
Green chilli - 4 small
Fennel seed - 1 tsp
Garlic - 2 pods
Poppy seed - 1/2 tsp
Recipe:
* Chop onion into small pieces.
* Soak poppy seed for 10 minutes and grind it along with other ingredients which are given under "To grind".
* Pressure cook moong dhal and potato for 3 to 4 whistle.
In a kadai, add oil and once it is warm,add jeera,cinnamon and cloves. Fry for a minute and add onion,curry leaves.Once the onion turn translucent ,add tomato,salt and turmeric powder.Once the tomato is mussy and oil starts to ooze out,add grinded paste.Cook till the raw smell fades away. Now add pressure cooked dhal and potato mixture.(Cook dhal according to the need, slightly mushy or fully mushy). Cook for some more minutes.Add water according to the consistency needed.Finally add coriander leaves and mix well. Serve it with dosa or idli.
Note:
* If you are preparing this dish as a side dish for chappathi, don't cook moong dhal till it is mushy.
* Generally kadappa will colourless or creamy color, to make it attractive i have added turmeric powder.It is purely optional.
* The moong dhal will become thick so soon,so add enough water while cooking ,so that it will be remain semi liquid even after keeping it for long time.
* Smash few pieces of potato in the gravy to give a different taste.
* Since the dhal has a bland taste, adjust green chilli and other spices according to the need.
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